Mediterranean Meat Loaf
1 Teaspoon Vegetable Oil
3 Slices Dry Bread, Diced
1 Teaspoon Vegetable Oil, Or As Needed
¼ Cup Milk
2 Pounds Ground Lamb
4 Cloves Minced Garlic
2 Tablespoons Chopped Fresh Thyme
2 Tablespoon Worcestershire Sauce
1 Tablespoon Lemon Zest
1 Teaspoon Ground Coriander
1 Teaspoon Dried Basil
1 Teaspoon Dried Rosemary, Crushed
1 Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
½ Cup Tomato Sauce
5 Leaves Fresh Mint, Finely Chopped
2 Tablespoons Balsamic Vinegar
Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5-inch loaf pan with oil.
Step 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
Step 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
Step 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
Step 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving. Serve with mash potatoes, broccoli casserole, rolls and beverage. Serves 8
Coconut Cream Pie
1 Cup Sweetened Flaked Coconut
3 Cups Half-And-Half
2 Eggs, Beaten
¾ Cup White Sugar
½ Cup All-Purpose Flour
¼ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 (9 Inch) Pie Shell, Baked
1 Cup Frozen Whipped Topping, Thawed
Step 1 Preheat oven to 350 degrees F (175 degrees C). Bake Pie Shell until golden.
Step 2 Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
Step 3 In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Step 4 Pour the filling into the pie shell and chill until firm, about 4 hours.
Step 5 Top with whipped topping and with the reserved coconut.